John Myers
Tamagoyaki Japanese Rolled Omelette
The perfect tamagoyaki japanese rolled omelette recipe with a picture and simple step-by-step instructions.
Also:
- 1 El. Mirin
- 1 tsp Soy sauce
- 3 tbsp Sake
- 1,5 tsp Sugar
- 1,5 tsp Salt
- Tamagoyaki pan
- Sesame oil for the pan
- – Thai Chilisauce,- scharf & Süß,- zum Dippen
- – Teriyaki-Sauce mit Weißwein,- zum Dippen
- Mix the sake, soy sauce, marin, salt and sugar in a bowl – the sugar should be completely dissolved. Beat eggs in a separate bowl, stir. Add “liquid” and mix.
- Heat the Tamagoyaki pan at medium temp. Spread the oil sparingly with a brush.
- Pour in 1 / 3 of the egg mixture / distribute evenly so that the bottom is just covered. When the egg mixture has just thickened, … then the rolling up begins (fold this towards you in three layers).
- Grease the free part of the pan again and add another 1/3 of the egg mixture and as soon as it is half-thickened, the entire “mass” is folded again three times. Repeat this procedure again. It is important that the egg mixture also flow under the rolled egg every time.
- Remove the rolled Tamagoyaki omelette from the pan, let it cool and cut into equal pieces. Serve with Thai chili sauce and teriyaki sauce.
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